Fermentation Science Option
This option is available within the Food Science and Sustainable Technologies major at the following location:
- Corvallis
The Fermentation Science option, one of just a handful of such programs in the nation, is a hands-on applied science addressing the biological, chemical and physical processes of fermented foods, including those used in the production of wine, beer, and spirits, as well as a variety of other fermented foods such as cheese, yogurt, soy sauce, pickles, breads, and fermented vegetables. Graduates enjoy a wide variety of employment opportunities—including some of the nation’s largest wineries and breweries, artisan cheese plants, coffee, soy, and pickle companies, among others. Graduates of the Fermentation Science option can readily cross over from the beverage industry to the food industry with good preparedness.
Option Code: 141
Upon successful completion of the program, students will meet the following learning outcomes:
- Identify and explain essential foundational principles in Food Science: Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing and Engineering, Sensory Science.
- Integrate and apply scientific principles to describe complex food systems and solve problems in Food Science.
- Effectively express themselves orally, graphically, and in writing.
- Engage in activities that enhance their professional development.
| Code | Title | Credits |
|---|---|---|
| Foundation Science Courses | ||
| ST 352 | INTRODUCTION TO STATISTICAL METHODS | 4 |
| NUTR 225 | GENERAL HUMAN NUTRITION | 3 |
| or NUTR 240 | HUMAN NUTRITION | |
| Fermentation Courses | ||
| FST 251 | INTRODUCTION TO WINES, BEERS, AND SPIRITS | 2-3 |
| or FST 280 | FOOD AND BEVERAGE FERMENTATION | |
| FST 420 | SENSORY EVALUATION OF FOOD | 3 |
| FST 479/MB 479 | FERMENTATION MICROBIOLOGY | 3 |
| FST 495 | FOOD PACKAGING | 4 |
| Select two courses from the following: | 6 | |
| FOOD SYSTEMS CHEMISTRY | ||
| CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS | ||
| CHEMISTRY AND BIOCHEMISTRY OF BEER | ||
| CHEMISTRY AND BIOCHEMISTRY OF WINE | ||
| Select 6-9 credits from the following: | 6-9 | |
| FOOD ANALYSIS | ||
| PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS and PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS LABORATORY | ||
| PRODUCTION AND ANALYSIS OF BEER and PRODUCTION AND ANALYSIS OF BEER LABORATORY | ||
| PRODUCTION AND ANALYSIS OF WINE and PRODUCTION AND ANALYSIS OF WINE LABORATORY | ||
| Electives | ||
| Select 3-7 credits from the following courses: | 3-7 | |
| AGRICULTURAL AND FOOD MARKETING | ||
| PRINCIPLES OF ANIMAL FOODS TECHNOLOGY | ||
| *PRINCIPLES OF BIOLOGY: ECOLOGY AND EVOLUTION | ||
| *WORLD FOOD CROPS | ||
| +*POLLINATORS IN PERIL | ||
| FOOD SCIENCE ORIENTATION | ||
| DAIRY PROCESSING | ||
| DAIRY PROCESSING LABORATORY | ||
| INTRODUCTION TO WINES, BEERS, AND SPIRITS (if not used above) | ||
| *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE | ||
| *WINE IN THE WESTERN WORLD | ||
| FOOD AND BEVERAGE FERMENTATION (if not used above) | ||
| RESEARCH 1 | ||
| INTERNSHIP 1,2 | ||
| FOOD ANALYSIS (if not used above) | ||
| FOOD SYSTEMS CHEMISTRY (if not used above) | ||
| FOOD PRODUCT DEVELOPMENT | ||
| CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS (if not used above) | ||
| PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS and PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS LABORATORY (if not used above) | ||
| CHEMISTRY AND BIOCHEMISTRY OF BEER (if not used above) | ||
| PRODUCTION AND ANALYSIS OF BEER and PRODUCTION AND ANALYSIS OF BEER LABORATORY (if not used above) | ||
| CHEMISTRY AND BIOCHEMISTRY OF WINE (if not used above) | ||
| PRODUCTION AND ANALYSIS OF WINE and PRODUCTION AND ANALYSIS OF WINE LABORATORY (if not used above) | ||
| TOPICS IN FERMENTATION (up to 2 credits allowed) | ||
| SEMINAR 1 | ||
| FOOD MICROBIOLOGY | ||
| FOOD MICROBIOLOGY LABORATORY | ||
| +*FOOD AND CULTURE | ||
| TOXIC SUBSTANCES IN FOOD | ||
| Total Credits | 38 | |
- *
Baccalaureate Core course. Applies to general education requirements for undergraduate students in a catalog year up to 2024-2025
- +
Core Education course. Applies to general education requirements for undergraduate students in catalog year 2025-2026 and beyond
- 1
Competitive selection and/or departmental approval required
- 2
Students may not earn internship credit in all states. Consult with the internship coordinator for a list of eligible states
Students may complete more than one option. Courses must be selected so that at least 12 credits in each option are counted uniquely toward requirements of that option.
FST Major 2.00 GPA Requirement (Fermentation Science Option)
The following courses are included in calculation of the FST Major GPA for students in the Fermentation Science option:
- In the major, BB 350 or BB 450, CH 324 and all courses in the Food Science and Technology Core.
- In the option, any course listed under Fermentation Courses and Electives.
Option Code: 141